In other circumstances, I proooobably would've opted for whole milk, but for this experiment, I didn't break any "rules. Other than slightly undercooking the macaroni, I followed the directions on the boxes to a T - most varieties requiring a 1/4 cup of 2% milk and 2 tablespoons of unsalted butter.This way, none of the varieties I tasted were overly wet or dry, and the ratio of noodles to sauce for each felt completely consistent. The cheeses I had was gouda, gruyere, mozzarella, sharp cheddar and velveeta. You can also add a blend that contains all of them, such as an Italian herb blend. ![]() ![]() Each of these herbs has an established track record of pairing well with both cheese and pasta, which means that they are perfect for mac and cheese. For any varieties that soaked up too much sauce while they sat, my partner quickly re-heated them with a splash of milk until they reached a uniformly saucy consistency. I made this mac n cheese for thanksgiving it was everyone’s favorite dish I just doubled the recipe and used 2 boxes of mac n cheese. These include oregano, marjoram, and basil.Most brands' noodles were just shy of al dente after five minutes, and I gotta say, all the macaroni I tasted was cooked to perfection. In order to prevent soggy, overcooked macaroni (since several sat in their respective cheese sauces for 30–40 minutes), I purposely undercooked the noodles.For those of you with inquiring minds, here are some answers to the questions you probably have:
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